Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Blueberry Chutney: spiced, fruity and amazing to top anything.
Nicely spiced, barely sweet and just enough heat to add sparkle to the conversation. Chutney, I like you.
Indian sun pickles are a fun and interesting fermentation technique! They yield some of the most flavorful pickled vegetables you will ever taste. Easy to make and wonderful to eat, this hot pepper version can be adjusted to any spice level.
Is your cilantro bolting? Use up large amounts of cilantro quickly and get a spicy, guilt-free condiment that brightens up any dish.
Spicy chilies bite back with sharp onion, sweet dates, and cooling paneer cheese. From Jam It, Pickle It, Cure It author Karen Solomon's latest book, Asian Pickles.
Mild pink onions and bright cilantro share the plate with hefty lime juice and savory cumin. From Jam It, Pickle It, Cure It author Karen Solomon's latest book, Asian Pickles.
Murabba is a sweet-savory jam pickle common in Indian, Pakistani, and Middle Eastern cuisines. This is equally good topping ice cream as it is accompanying grilled meat or fish.
A great Indian pickle that can be used for so much more than a compliment to an Indian meal. A little spicy and a little bit sweet!!
A light and lively, sweet, spicy and tangy salsa that will add color to your table and meal.
The perfect introduction to home cheese-making. No rennet, cultures or thermometer needed. Turn ordinary milk into cubes of paneer in less than an hour using just lemon juice and a cheesecloth.
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